Lemon-Herb Salmon with Zucchini Ribbons

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A delicate, omega-3-rich salmon dish with zucchini 'noodles' to soothe skin inflammation and support hormonal balance. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 24 minutes, pairs salmon fillet, zucchini, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 14 min Serves 1 Mediterranean cuisine 420 cal/serving

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Ingredients

6 oz salmon fillet
1 medium zucchini
1/2 lemon
1 tbsp fresh dill
1 tsp olive oil
1/8 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat salmon dry, season with 1/8 tsp sea salt and 1/4 tsp black pepper. Place on a parchment-lined baking sheet.
Step 2: Thinly slice zucchini lengthwise with a vegetable peeler to create ribbons; arrange around salmon. Drizzle with 1 tsp olive oil and squeeze 1/4 lemon over everything.
Step 3: Bake for 12-15 minutes until salmon is opaque and flakes easily with a fork. Garnish with fresh dill and remaining lemon zest; serve immediately.